Danika's Notes

This is my newest favorite veggie!  You can use this recipe with any dark leafy green, such as, kale, spinach, baby bok choy, swiss chard or any combination of them.  For whatever reason, these veggies scare a lot of people, as they did me for years. But really, they are super easy to prepare and so yummy!

Cooked Dark Leafy Greens

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Image of Cooked Dark Leafy Greens


  • Head of swiss chard (or other leafy green)
  • 1/4 cup water
  • 1 clove garlic, crushed
  • olive oil
  • balsamic vinegar
  • salt & pepper (optional)

Preparation & Directions

Cut off and discard the bottom bare part of the stems.  Rinse the leaves and coarsely chop up the greens. Do not strain off the water from washing it.  The excess water on the leaves will be used while steaming.  Add water and garlic. Cover and cook on medium-high heat for 3-4 minutes, stirring occasionally.  You have to keep an eye on it. If the water evaporates before it is done, just add a few tablespoons to keep it from burning or sticking. You are waiting until the leaves become wilted and go from bright to dark green.  After about 4 minutes, remove from heat and drizzle a small amount of olive oil and balsamic to taste (oil is needed to absorb the vit. k in the vegetable).  You can also add salt and pepper to taste but I find that it doesn’t need it if you use a good balsamic.

FROM: Danika Stokes

PREP TIME: 2 minutes

COOK TIME: 3-4 minutes

SERVES: 2 adults

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